Thanksgiving is a time for family, friends, and delicious food. This year, why not try something a little different and make a rustic Thanksgiving crostata? This savory galette is filled with a variety of seasonal vegetables, herbs, and cheeses, and it's sure to be a hit with everyone at the table.
The best part about this crostata is that it's incredibly versatile. You can use any type of vegetables that you like, and you can also adjust the amount of cheese to your liking. If you're looking for a vegetarian option, you can simply omit the bacon. And if you're short on time, you can use a store-bought pie crust.
No matter how you make it, this rustic Thanksgiving crostata is sure to be a delicious and memorable dish. It's the perfect way to celebrate the harvest and give thanks for all the good things in life.
In this article, you'll find two recipes for rustic Thanksgiving crostatas: one with a traditional pie crust and one with a gluten-free crust. We've also included a recipe for a simple roasted vegetable filling that you can use in either crostata. So whether you're looking for a classic Thanksgiving dish or something a little more unique, we've got you covered.
RUSTIC PEACH AND BLUEBERRY CROSTATA
Steps:
- To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
- To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
- Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.
RUSTIC APPLE PIE CROSTATA
Provided by Katie Lee Biegel
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
- Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
RUSTIC THANKSGIVING CROSTATA
This is perfect for the day after Thanksgiving! You can add or take out things that you like and things you don't. Enjoy!
Provided by Chef SusanNicole
Categories Breakfast
Time 20m
Yield 1 crostata, 1 serving(s)
Number Of Ingredients 6
Steps:
- 1. Roll out your dough into a circle, it doesn't have to be perfect!
- 2. Add all of the ingredients, in the order I put above. Make sure to keep everything pretty much in the middle.
- 3. Now that everything is in the middle of the dough, pick up the sides of the dough and rest them on the inside mixture. So basically its like you're "tucking in" the mixture.
- 4. Bake at 425 degrees for 10-15 minutes, or until the dough is golden brown.
- 5. You can also add more or less, make it yours! This recipe is just a guideline.
Nutrition Facts : Calories 188.3, Fat 4.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 354.8, Carbohydrate 35.6, Fiber 2.4, Sugar 21.1, Protein 2.2
RUSTIC BLUEBERRY AND FIG CROSTATA
An incredibly simple free-form dessert, also know as a galette, that's perfect for new or experienced bakers. The complementary tarragon gives it a little pop of unexpected flavor.
Provided by lutzflcat
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.
- Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well.
- Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats.
- Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.
- Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 34.2 g, Cholesterol 31 mg, Fat 11.2 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 169.5 mg, Sugar 12.8 g
RUSTIC PLUM CROSTATA WITH LEMON THYME
Whether you call it a crostata, a galette or a rustic fruit tart, this juicy, messy confection has a charm that lies with its flavors rather than its looks. It hits the same luscious, buttery, jammy notes as a fruit pie, but instead of being neatly trimmed, crimped and latticed, it features hasty folds and raggedy edges: perfectly acceptable points of style. Unlike jewel-like tarts crowned with perfect fruits, crostatas do just as well with weeping, bruised specimens, as long as you cut out any obviously funky bits. And crostatas are easy to improvise. You can use whatever fruit you have, making this a handy recipe to pull out when the result of your farmers' market shopping exuberance begins to wrinkle and fade.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a food processor fitted with a steel blade, pulse together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until blended. In a measuring cup, lightly beat the egg, and add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add the butter to the flour mixture and pulse to break up the butter. Do not over-process; you need lima-bean-size chunks of butter. Drizzle the egg mixture over the dough and pulse until it just starts to come together but is still mostly large crumbs.
- Put the dough on the counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
- Heat the oven to 375 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet and chill while preparing the filling.
- Toss together the plums, all but a tablespoon of the remaining sugar, a pinch of salt and the cornstarch. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry with cream. Sprinkle remaining sugar on top, with the thyme.
- Bake for 30 to 40 minutes, until the crust is golden and the fruit is tender. Cool for 5 minutes, then transfer to a wire rack. Remove the thyme branches (some leaves will cling; you want this). Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 146 milligrams, Sugar 21 grams, TransFat 0 grams
Tips:
- For a flaky, flavorful crust, use a combination of butter and shortening.
- Chill the dough for at least 30 minutes before rolling it out. This will help prevent it from shrinking in the oven.
- When rolling out the dough, use a light touch and avoid overworking it. Overworking the dough will make it tough.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- To prevent the edges of the crostata from burning, brush them with an egg wash before baking.
- For a golden brown crust, bake the crostata at a high temperature for the first 15 minutes, then reduce the temperature to finish baking.
- Let the crostata cool for at least 15 minutes before slicing and serving. This will help the filling set and the crust firm up.
Conclusion:
A rustic Thanksgiving crostata is a delicious and easy-to-make dessert that is perfect for any fall gathering. With a flaky, flavorful crust and a sweet, tangy filling, this crostata is sure to be a hit with everyone at your table. This crostata can be made ahead of time, making it a great option for busy holiday cooks. Simply bake the crostata according to the directions, then let it cool completely. Wrap the crostata tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, let the crostata come to room temperature for about 30 minutes, then slice and enjoy!
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